With the present investigation work it is looked for to substitute the whent flour partialy for flour of tree broad, in the elaboration of farm bread,since this way it would be impelling to the production and use of rich products in contained proteico that not yet have reached the industrial level, since it is distributed by the whole region San martin. For that which did work with the variety of (Artocarpus a/ti/is F.), the varety that has been able to expand until the moment and spread with more easiness. The study understood diverse rehearsals, so much of the matter prevalis as of the product, as well as phyisical chemical and sensorial analysis necessary. The samples of tree bread (Artocarpus a/ti/is F.) they were gathered in the town of Shapaja, located to 23 kilometers of District appoximately Tarapoto with a minimun temperature of 17ºC and a maxim of 35ºC located at 06° 1 i 15"...